Preheat oven to 425°. Toss asparagus, 1 Tbsp oil, salt, and pepper together in a bowl. Divide asparagus between two large baking sheets and roast until tender, 7-10 minutes. Remove from the oven and set aside.

Whisk 2 Tbsp. oil, thyme, lemon juice, Dijon, and whole-grain mustard in a large bowl; season with salt and pepper.

I love mushrooms. This recipe makes a great side dish, or a great nibble with some bread to soak up the lemon garlic juices. The earthiness of the mushrooms, the tart of the lemon, and the garlic make for a real winning flavor. Easy to make, but rich in simple flavors.

1 lb white mushrooms

5 TBSP olive oil

2 garlic cloves chopped

squeeze of lemon juice

salt and pepper

4 TBSP chopped fresh parsley

Wipe or brush clean the mushrooms, then trim off the stems close to the caps. Cut the large mushrooms in half or into fourths. Heat the olive oil in a large, heavy-bottom skillet, then add the garlic and cook for 30 seconds-a minute, or until lightly browned. Add the mushrooms and saute over high heat, stirring most of the time, until they have absorbed all of the oil in the skillet.

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and saute for 4-5 minutes, stirring most of the time, until the juices have almost evaporated.

Add a squeeze of lemon juice and season to taste with salt and pepper. Stir in the parsley and cook for an additional 1 minute.

Transfer the sauteed mushrooms to a warmed serving dish and serve piping hot or warm.

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It is HOT outside! What is better on a hot day than a refreshing bowl of ice cream. I am using some of the blackberries that I canned a couple of months ago in a light syrup to make a swirled ice cream today. This recipe is for using fresh or frozen blackberries, as I would delete the sugar in the swirl since I had sugar already in them. So don’t wait, find yourself some shade and make a batch!

Ice Cream

1 cup whole milk

2/3 cup sugar

Pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/2 tsp vanilla

Blackberry Swirl

1 1/2 cups blackberries

3 TBSP sugar

1 TBSP vodka

1 tsp lemon juice

To make the ice cream

Warm the milk, sugar, and salt in a saucepan.

Pour the cream into a large bowl and set a mesh strainer over the top of it.

In another medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then put the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

To make the swirl

An hour before churning the ice cream, make the blackberry swirl by using a fork and mashing the berries together with the sugar, lemon juice and vodka until they are juicing but still havesome chunks. Chill the mixture until ready to use.

Assembly

Freeze the custard in your ice cream machine according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container spoonfuls of the blackberry mixture.

We love a great stack of pancakes for breakfast. This tasty batter makes a marvelous textured cake, but be careful not to overmix the batter or your cakes will be tough.

2 cups unbleached all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups buttermilk

1/4 cup sour cream

2 large eggs

3 tablespoons unsalted butter, melted and cooled

Whisk the flour, sugar, salt, baking powder, and baking soda together in medium bowl. In another bowl whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in wet ingredients. Stir gently just until just combined. The batter should remain lumpy, and do be careful not to overmix. Allow the batter to sit for 10 minutes.

In a skillet heat 1 teaspoon oil over medium heat until shimmering. Use paper towels and wipe out the excess oil leaving only a thin film. Portion the batter into the pan in 4 places and cook until the edges are set and the bubbles on surface are just beginning to break, about 2 to 3 minutes. Flip the pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.

Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

If you are not going to serve the pancakes immediately, keep them warm by adjusting the oven rack to middle position and heat oven to 200 degrees. Spray a wire rack and set it inside a baking sheet then place it in the oven.

This asian inspired scallop and pasta dish is packed with bold flavors of sesame and lemon. Easy to make, but delicious to eat, this recipe is sure to be one of your favorites.

1 tablespoon sesame seeds

8 ounces uncooked spaghetti

2 tablespoons sesame oil

1 pound scallops

1/4 cup chicken broth or clam juice

3 tablespoons lemon juice

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon cornstarch

1/2 teaspoon grated lemon peel

1 tablespoon vegetable oil

2 carrots, cut into matchstick-size strips

1 yellow bell pepper, cut into thin strips

4 slices peeled fresh ginger

1 clove garlic, minced

6 ounces snow peas,

2 green onions, thinly sliced

Heat a skillet over medium-low heat. Add sesame seeds and cook stirring constantly for 3 minutes or until golden.
Cook the spaghetti according to package directions and drain. Place the spaghetti in a large bowl and toss with 1
tablespoon of sesame oil and cover to keep warm.

Rinse the scallops and pat dry with paper towels. Blend broth, lemon juice, oyster sauce, soy sauce, cornstarch
and lemon peel in small bowl until smooth and set aside.

Heat the remaining 1 tablespoon sesame oil and vegetable oil in a wok or large skillet over medium heat. Add
carrots and bell pepper and stir-fry 4 to 5 minutes or until tender. Transfer to large bowl.

Increase heat to medium-high. Add ginger and garlic to wok and stir fry for 1 minute. Add scallops and stir fry for another 1 minute. Add snow peas and green onions and stir fry for 3 minutes or until scallops are opaque. Remove
and discard the ginger slices.

Transfer scallop mixture to a bowl with the vegetables leaving any liquid in wok. Stir the cornstarch mixture and add it to the wok. Cook and stir for 5 minutes or until thickened. Return the scallop mixture to wok and cook an additional 1 minute.

Pour the mixture over the warm spaghetti and sprinkle with the sesame seeds.

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